Tag: healthy food

This is a really easy recipe for homemade delicious ice cream without sugar. It is great for a supernice special desert for when you invite friends for dinner because you can prepare it earlier and keep it in the freezer. My guests were really surprised how well the flavours harmonised. The basil freshens the creamy coconut and pistachio flavour and gives it a nice twist. Moreover it makes the color go nice and green. I really love this ice cream because it’s so easy to make but is sooo special. Everyone will love you if you treat them with this 😉
For three portions:

3-4 ripe bananas (they have to have brown spots!)

handful of pistachio nuts

3-5 tablespoons coconut milk (take care to not make it to liquid!)

small handful fresh basil

Maple syrup

First you need to freeze the bananas for approximately 6 hours. I peel and cut them and freeze them inside a tupper box. Then you just put all the ingredients, except half the amount of pistachio, into your food processor and blend. You’ll have to stop and scrape down the sides for a few times. When everything is really creamy you take it out and fill in a tupper box and freeze it for about 1 hour. Add the other half of the pistachios after half an hour. You’ll have to stir the ice cream for a few times so that everything freezes equally and stays creamy.
ENJOY!!!!!!

I created this recipe when I got home from the Maybachufer market one day and had a whole big box of super-ripe persimmons (also called sharon fruit or khaki)which I got for a ridiculously cheap price. I decided to freeze half the fruits to use for smoothies, the other half is responsible for this delightful supersweet n’ creamy chocolate cake which is absolutely sugar-free and wheat-free! If you replace the almonds with pumpkin seeds the recipe is nut-free too, and calories are reduced to a minimum. You can make this cake in a Christmas version too if you add cinnamon and fresh ground cardamon seeds. I used dark chocolate powder as I can’t always afford the raw chocolate powder. It’s usually found in the baking section of any supermarket and is 100% dark chocolate but processed with a heating method which makes it the only non-raw ingredient for this cake. Still it`s a superhealthy treat that nourishes your body and your soul…

Ingredients for the dough:

1/2 cup almonds (soaked over night)

1/2 cup sprouted sunflower seeds

6 medium sized dates

dark chocolate powder / raw chocolate powder

Ingredients for the filling:

3-4 ripe persimmons

1/2 cup dark chocolate powder

3-4 Tbs chia seeds

Ingredients for the icing:

1/2 cup tahini

2 Tbs Maple syrup

First you start by making the dough. You simply combine all ingredients in your food processor and mix for 3-4 min. until you are left with a sticky, soft dough. You may have to add a little more of the dry ingredients if it is too sticky (or the other way around) so you can work it well with your hands. Get a small tray (or use a steel bowl like I did) and use some coconut or olive oil to spread a thin layer all over the tray to prevent the dough from sticking. Then spread the dough 1-2 cm thick inside the tray and leave some dough to cover once the filling is inside.

For the filling you mix the persimmons and the chocolate powder in the processor for approx. 2 min. then pour into the tray and add the chia seeds. Let the seeds soak in the pulp for 1/2h and occasionally stir it up. You will notice your pulp getting thicker and thicker. If it is not thick enough (should be like a wobbly but firm jelly) then add some more seeds and wait patiently.
Fill the pulp into your prepared baking tray / bowl and use the rest of the dough to cover it up.

Let it sit in the fridge for about an hour…or as long as you can wait! Then the drama of getting the cake out of the baking tray in one piece starts 🙂 Stay cool, even if it falls apart you can still squash it together somehow and it will still look good with the icing 😉 Then give it a very, very generous icing of the tahini/maple syrup mix (the best icing I ever tried!)

All the time I had it right in front of my Yoga studio, Jivamukti Yoga in Mitte, and just found out now what a great place I missed till now!!
All plates are made with really fresh vegetables and I ate a lot of stuff which u didn’t knew before, so I guess it’s what normally is made with meat or fish. It’s an vegetarian restaurant but the vegan options are a lot, quiet more actually that the vegetarian plates!
I had Wan Tan soup, a traditional Vietnamese dish with tofu and could also taste another noodle soup and a starter with tofu wrapped in betel leaves. But most of all I fall in love with the dessert like always… A warm banana wrapped in sweet rice and served with coconut milk. Great idea, especially as I like all what’s made with bananas 🙂
It’s in Brunnenstraße 164, between underground station Rosenthaler Platz and Bernauer Straße.

Our Austrian BerlinVeganLove girl Nora and I made a fabulous Strudel. Actually my first salty Strudel!
We just fried a few vegetables, and there you really can get inspired directly in the supermarket of what you see and like of veggis 🙂
Then put all on puff pastry, close it and then bake it for around 20 minutes!
It’s super tasty, easy made and also bot expensive!

Thinking of Paris and if I should go there for a couple of days this summer, makes me also think of its vegan restaurants!
And I came to see that I didn’t introduced the macrobiotic restaurant, the Grand Appetit, till now !!
In this cute little restaurant we were served of a even cuter old lady who only talked French but offered us after a few attempts of me to speak French, at the end nice things to eat 😉
We had vegan sushi, vegetable tarts and chocolate cake.
A really authentic and nice place to eat nicely 🙂
Especially if you like macrobiotic food!
And now after thinking of all the nice vegan places in Paris I think I actually really should visit this beautiful city again 😉
The Grand Appetit is in 9 Rue la Cerisaie (near Bastille)